Two factors continue to govern our summer meal planning. First and foremost, I’ve got to use up our weekly CSA produce. This week’s box included lettuce, carrots, cauliflower, beets, green beans, cabbage, and cucumbers. (I’m using ingredients for every dinner this week, so no CSA notations on the recipes below).
I’m also surprisingly busy this summer with tons of close-to-home fun. Currently that includes hanging out with friends and family, soccer practice, swim lessons, and the occasional kid-friendly adventure. I’m trying to minimize my time in the kitchen without compromising the yum factor.
With that in mind, here are our dinners for the week…
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Pantry Challenge #1 (clams from freezer) – fried razor clams and beet slaw
The Big Easy #1 – Dutch oven bread and a thrown-together green salad (mine will contain shredded chicken, diced melon, goat cheese, cucumber, and candied walnuts… topping it off with store-bought honey mustard dressing)
The Big Easy #2 – anchovy pasta with steamed green beans
Pantry Challenge #2 (chicken from freezer) – Vietnamese chicken salad
